Description
This pumpkin bread recipe yields moist, spiced bread perfect for autumn or anytime you crave a cozy treat. Featuring warm spices like cinnamon, nutmeg, and cloves paired with creamy pumpkin puree and a crunchy nut topping, it’s an easy-to-make loaf ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
Optional Ingredients
- ½ cup chopped walnuts or pecans
Topping
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat the Oven: Set your oven temperature to 350°F (175°C) to prepare it for baking the pumpkin bread.
- Prepare the Pan: Grease and flour a 9×5-inch loaf pan thoroughly or line it with parchment paper to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined to ensure even flavor distribution.
- Prepare the Wet Ingredients: In a large bowl, whisk the eggs with the granulated sugar until the mixture is smooth and slightly pale, which helps dissolve the sugar.
- Add Pumpkin and Liquids: Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract to the egg mixture until fully blended.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and keeping the bread tender.
- Fold in Nuts: If using, gently fold in the chopped walnuts or pecans for added texture and flavor.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top evenly.
- Add Topping: Brush the surface of the batter with melted butter, then sprinkle the cinnamon-sugar mixture evenly over the top to create a sweet, spiced crust.
- Bake: Bake the bread in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Prevent Over-Browning: If the bread starts to brown too quickly during baking, cover the top loosely with aluminum foil to protect it while the center cooks through.
- Cool: Allow the bread to cool in the pan for 10 minutes before removing it, then transfer the loaf to a wire rack to cool completely, ensuring the bread sets properly.
Notes
- You can substitute the milk with any plant-based milk to make it dairy-free.
- For extra moistness, consider adding a tablespoon of applesauce or yogurt.
- Storage: Wrap the cooled pumpkin bread tightly and store at room temperature for up to 3 days or refrigerate for up to a week.
- To freeze, wrap tightly in plastic wrap and aluminum foil; thaw before serving.
- Use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugars.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
